Crisp-Skinned Ocean Trout With Linguine - cooking recipe

Ingredients

13 oz linguine
1/4 cup vegetable oil
1/4 cup loosely packed fresh sage leaves
1/4 cup drained capers, rinsed
6 None green onions, cut into 2-inch lengths
4 None ocean trout fillets, skin-on
1/3 cup lemon juice
1 tbsp sweet chili sauce
2 cloves garlic, crushed

Preparation

Cook pasta in large saucepan of boiling, salted water according to package directions. Drain.
Meanwhile, heat oil in a large nonstick skillet on medium heat. Shallow-fry sage, capers and onion, separately, for about 2 mins, or until crisp. Set aside.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook fish, skin-side up, for about 5 mins each side, or until crisp both sides and cooked to desired doneness.
Meanwhile, place pasta in a large bowl with lemon juice, chili sauce, garlic and 1/2 each of the sage, capers and onion; toss gently to combine.
Divide pasta mixture among serving plates. Top with fish. Sprinkle with remaining sage, capers and onion.